📝 About This Recipe
A cornerstone of North African cuisine, these preserved lemons transform the sharp, acidic fruit into a mellow, silky, and umami-rich condiment. Through the ancient alchemy of salt and time, the rinds lose their bitterness and develop a complex, floral aroma that breathes life into tagines, salads, and stews. This recipe yields a jar of liquid gold that will become the secret weapon in your culinary arsenal.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Meyer Lemons (organic and scrubbed clean; thin-skinned are best)
- 1/2 cups Kosher Salt (non-iodized is essential for fermentation)
- 1-2 cups Fresh Lemon Juice (as needed to cover the fruit completely)
Aromatic Spices
- 2 pieces Bay Leaves (dried or fresh)
- 1 piece Cinnamon Stick (3-inch stick)
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Coriander Seeds (whole)
- 3 pieces Cloves (whole)
- 1 piece Dried Chili de Árbol (optional, for a subtle heat)
👨🍳 Instructions
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1
Sterilize a 1-quart wide-mouth glass jar and its lid by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle.
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2
Thoroughly scrub the lemons under warm water to remove any wax or debris. Pat them completely dry with a clean towel.
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3
Trim off the small nubby stem end of each lemon, but leave the blossom end intact.
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4
Stand a lemon on its end and cut it lengthwise as if you were going to quarter it, but stop about 1/2 inch from the bottom so the pieces remain attached at the base.
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5
Carefully pry the lemon open and generously coat the inside flesh with about 1 tablespoon of kosher salt.
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6
Place 2 tablespoons of salt and half of your aromatic spices (bay leaves, cinnamon, peppercorns, coriander, cloves) at the bottom of the sterilized jar.
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7
Place the salted lemon into the jar and press down firmly with a wooden spoon or a muddler to release its juices.
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8
Repeat the salting and packing process with the remaining lemons, layering the rest of the spices between them as you go.
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9
Continue pressing the lemons down forcefully; the goal is for the lemons to be submerged in their own juice. The more you pack them, the better the texture becomes.
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10
If the released juice doesn't fully cover the lemons, pour in additional fresh lemon juice until the fruit is submerged by at least 1/2 inch.
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11
Leave about 1 inch of headspace at the top of the jar. Sprinkle one final tablespoon of salt over the top.
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12
Seal the jar tightly and shake it to distribute the salt and spices. Store the jar in a cool, dark place for 30 days.
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13
Every few days, give the jar a gentle shake or turn it upside down to redistribute the salt and ensure the lemons remain submerged.
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14
After one month, the rinds should be soft and translucent. Transfer the jar to the refrigerator, where they will keep for up to a year.
💡 Chef's Tips
Always use organic lemons if possible, as you are eating the rind which holds the most pesticides. If you see a white lacy film on top of the liquid, don't panic; it's likely kahm yeast, which is harmless and can be scraped off. Never use a wet or dirty spoon to retrieve lemons from the jar, as this introduces bacteria that can spoil the batch. When using, remember that the rind is the star; the pulp is usually discarded or used sparingly as it is extremely salty. If the flavor is too salty for your dish, rinse the lemon rind under cold water before chopping.
🍽️ Serving Suggestions
Finely mince the rind and whisk into an olive oil and garlic dressing for a vibrant Greek salad. Fold chopped preserved lemon into a classic Moroccan lamb or chicken tagine with green olives. Mix into a bowl of warm couscous or quinoa with fresh parsley and toasted pine nuts. Stir into Greek yogurt with a pinch of cumin to create a bright dip for roasted vegetables. Add a sliver to a Gin and Tonic or a Martini for a sophisticated, salty-citrus twist.